Bigio is a unique sheep's milk cheese brought to us from Italy by Il Forteto. This semi-hard cheese is traditionally matured for five months and then matured under ash for an additional two to three months. This method of aging is done to speed up the process, according to an old farmer's tradition, and continues today. While ripening under the thick layer of ash, moisture is absorbed, both preventing the formation of mold on the rind and removing acidity, leaving a sweet and tasty pecorino cheese. Bigio is a versatile cheese, hard enough to grate yet excellent served sliced or chunked as well.